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Catch ‘em & Cook ‘em: Fried Lobster Tail

May 3, 2017
Pine Island Eagle


1 raw lobster tail shell removed

1 can coconut milk

1 Tbsp sugar

2 eggs

1 dollop Half & Half

2 Tbsp flour

Salt and pepper to taste

1 tsp sugar

How to:

1. Soak lobster tail in coconut milk with 1 Tbsp sugar, 2 eggs, and dollop of Half and Half.

2. Roll lobster in mixture of flour, pepper, salt and 1 tsp sugar.

3. Dip again in coconut milk mixture and repeat the flour dip.

4. Have oil ready for frying in a deep kettle.

5. Run a skewer through the tail of the lobster and let stand on paper towel until the deep fryer is ready.

6. Place the lobster in the oil and fry for only 5-7 minutes no longer

7. Have melted butter (clarified) to dip the lobster in while eating.

Serves 1

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



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